Dongtae Jjigae (Pollock Stew)

Step 1

Pat the pollock fillet dry with a paper towel, then cut it against the grain (side to side, perpendicular to the long lines) into 2-inch chunks so they cook evenly and stay tender.

Step 2

Cut the tofu block lengthwise in half, then crosswise into 1-inch-thick rectangular pieces, about 12 pieces total.

Step 3

Pour the 3 cups of broth into a medium pot and bring it to a rolling boil over medium-high heat, about 4 minutes—you'll see large bubbles breaking the surface.

Step 4

Stir the 1 tablespoon of gochugaru and 2 minced garlic cloves into the boiling broth until the color turns deep red and the smell becomes fragrant, about 30 seconds.

Step 5

Add the pollock chunks to the pot and gently stir once to submerge them, then let them cook without stirring for 3 minutes—the fish will become opaque and flake easily when done.

Step 6

Gently slide the tofu pieces into the pot, nestling them between the fish pieces so they are mostly submerged, then simmer for 2 minutes until the tofu is heated through.

Step 7

Drizzle the 0.5 tablespoon of sesame oil over the surface of the stew in a thin stream while tilting the pot slightly to distribute it evenly, then remove from heat.